This recipe for baked scallops is traditional from Galicia. As in all recipes, it has its variants depending on the custom of each house.
Course First dish
Cuisine Galician
Keyword oven, scallops
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 3servings
Calories 265.03kcal
Ingredients
6scallop
1tricklecognac
3tbspolive oil
1onionsmall
400gtomatoespeeled, seedless and crushed
½cupwhite wine
100gSerrano hamdiced
bread crumbs
Instructions
Clean the scallops and reserve in their shells.
Pour a teaspoon of brandy on top and leave them to marinate while the sauce is being prepared.
Brown the onion, grated or finely chopped, over low heat.
Then add the peeled and crushed tomato, the salt (watch out, ham will be added later) and a pinch of sugar.
Let it cook until it thickens. Then add the white wine and let it reduce.
Add the ham and sauté for a few seconds so that it is not too salty.
Cover the scallops with the sauce and sprinkle breadcrumbs on top.
Bake 12-15 minutes at 190º-200ºC
Video
Notes
This recipe for baked scallops is traditional from Galicia. As in all recipes, it has its variants depending on the custom of each house. It can be made with tomato or without tomato, with paprika or without paprika, with ham or without ham and even without breadcrumbs.I make it as my mother taught me and as it was always done in my family: with tomato, with ham and with breadcrumbs but without paprika. She also put a teaspoon of brandy in each of the scallops so that they were marinated while preparing the sauce. I do the same.I hope you like it.